London

English Style Ale Yeast

Extra Special Bitter

Lallemand LalBrew

Selected for reliable fermentation performance & moderate ester production that lets the flavours & aromas of malt and hops shine through. An excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter & Mild. London produces neutral to slightly fruity and estery flavors and aromas, allowing Malt aromas and flavors to shine through. London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in the beer. Be advised to adjust gravities and mash temperatures according to the desired result. BEERS TO BREW: Extra Special Bitter (ESB), English Pale Ales, English Bitters, English Milds and Browns, Sweet Stout, English Barleywine, English Old Ale, English Cider*.
* Ferment on the cooler side of the temperature scale. INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491. FERMENTATION: Ideally at 18-22°C PITCHING: 11g per 20L to achieve a minimum of 2.5 - 5 million cells/mL ATTENUATION: Medium. FLOCCULATION: Low. SEDIMENTATION: Fast.   TYPICAL ANALYSIS: Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation